Heat the oven to 220C/425F/Gas 7. Line a greased 33 x 23cm (13x9 inches) Swiss roll tin with parchment paper.
Whisk the eggs, 100g (4 oz) sugar and the orange zest in a large bowl until light and frothy and the whisk leaves a trail when lifted from the bowl. Fold in the flour. Put the mixture into the tin and make sure it spreads into the corners.
Bake for about 10 minutes until golden and beginning to shrink from the edges of the tin.
While the cake is baking sprinkle the 2 tablespoons of sugar onto another piece of parchment that is slightly bigger than the tin. When the cake is baked remove it from the oven and invert it onto the sugared parchment paper. Remove the paper from the back of the cake. Leave to cool slightly.
Spread the marmalade over the cake then use the parchment paper to help roll it up. Let it cool completely on a wire rack.